Flourless Chocolate Cake

Who doesn't love a rich, decadent, in your face chocolate cake? If you don't, this is not for you....If you do...well, keep reading.

I originally starting making this cake years ago. It was a recipe that screamed Passover, mostly as a birthday cake alternative for my mother, Justin, or myself... because one of our birthdays always seem to fall during Passover! However, this cake...let me tell you. This cake is something special. It shouldn't just make a debut once a year. It's a crazy easy cake to make (like, under 15 minutes prep and 75 minutes baking), has zero flour, and just tastes damn good.

Flourless Chocolate Cake

Serves 16 small slices

Shopping List

  • 8 ounces bittersweet chocolate
  • 2 ounces semi sweet chocolate
  • 14 tablespoons butter, unsalted (if making this pareve, use margarine or coconut oil!)
  • 5 large eggs
  • 1 cup sugar
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon instant espresso (don't have any? In a pinch I definitely may or may not have opened up a Nespresso pod...). *Note that you don’t *need* the coffee but it is an excellent addition and enhances the chocolate flavor! 


Preheat oven to 350 degrees.


Grab yourself a 9" or 10" spring form pan OR a tart pan with a removable bottom. Protect the sides and bottom of the pan with aluminum foil, as you'll be baking this cake in a water bath and don't want that pesky water to get in there. Using non stick spray, spray the pan all over, and then dust the pan with cocoa powder. This helps the cake from sticking.


Over a double boiler or a microwave, melt all the chocolate and butter together. If using the microwave, melt in 30 second intervals, stirring in between, until melted and combined. Let cool slightly. Meanwhile, whisk the eggs, sugar, vanilla extract, and coffee granules together. Pour the melted butter and chocolate mixture into the eggs and whisk until combined.


Pour cake batter into your prepared pan. Place this pan in a larger pan and fill the pan with hot water, so it goes up the side of the cake pan, just about 1/2 way. Cover with aluminum foil (spray the foil with non stick spray!) and bake for 75-90 minutes. When done, the cake will still be a little jiggly. You should be able to touch the top of the cake without your finger sopping through it; it will feel slightly firm when you touch it.

Carefully remove the pan from the baking dish filled with water. I use a spatula to help lift the pan out. You don’t want any water to get on the cake! Tip: if when removing the foil the cake looks funny... meaning some of the chocolate gets on the foil and the cake is kind of uneven, take a spoon, and gently pat all around the top of the cake until smooth. Do this when the cake is still warm.

Let the cake cook completely before removing the sides of the spring form/tart pan, in fact... throw that chocolate lover in the fridge for at least a couple hours before serving!

Serve chilled or at room temperature, with any type of whipped cream you like, fresh raspberries, strawberries, or bluberries and enjoy!